Northwest NEWS

December 24, 2001

Home & Garden

Dining In: Ring in the New Year

Virgin Green Apple Martini
   2 oz. sparkling cider
   1/2 oz. Granny Smith apple (chopped)
   2 oz. 7-up
   2 dashes cinnamon
   1/2 c. crushed ice
   Put ingredients in blender, add ice, blend. Pour into champagne glass. Garnish with a apple wedge and serve.
   Makes one drink.
  
   Johnny Appleseedarita
   6 oz. cider or apple juice
   1/2 oz. lime juice
   1.2 tsp. sugar
   Put ingredients into blender, add ice, blend. Pour into an 8- oz. glass with a cinnamon and sugar-coated rim.
   Makes one drink.
  
   Layered Italian Sandwich
   1 c. green olives, preferably Italian, pitted and chopped
   1 c. chopped sun dried tomatoes (packed in olive oil, drained)
   1-1/2 Tbsp. capers
   3 cloves garlic, finely chopped
   1 Tbsp. chopped, fresh oregano (1 tsp. dried)
   1/2 tsp. freshly ground black pepper
   2 Tbsp. Balsamic vinegar or other red wine vinegar
   2 Tbsp. olive oil
   1 large round loaf Italian bread, about 7 inches in diameter
   1 sweet onion, thinly sliced, separated into rings
   1/4 lb. thinly sliced mozzarella
   1/4 lb. thinly sliced salami
   1/4 lb. thinly sliced ham
   1/4 lb. thinly sliced provolone
   1/4 lb. thinly sliced mortadella
   Mix the chopped olives and the next 6 ingredients; stir in 2 Tbsp. olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry flavors. Olive mixture can be made up to a week ahead. Cut bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheese and cold cuts in the order listed.
   Top with remaining slices, then remaining olive mixture. Sandwich can be made up to 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges.
   Makes 6 servings.
  
   Shrimp with Remoulade Sauce
   Shrimp:
   2 lbs. medium shrimp
   1 tsp. cayenne pepper
   1 lemon, sliced
   Remoulade Sauce:
   1/2 Tbsp. paprika
   1/2 Tbsp. sugar
   1/2 tsp. dry mustard
   1/2 tsp. salt
   1/4 c. ketchup
   1 Tbsp. white wine vinegar
   1/2 Tbsp. prepared horseradish
   1/2 c. mayonnaise
   2 Tbsp. olive oil
   1/2 c. finely chopped sweet onion
   1/3 c. finely chopped celery
   2 Tbsp. chopped parsley
   Cover shrimp with water; stir in cayenne and lemon. Bring shrimp to a boil; cook until just firm and opaque, about 2 minutes. Drain immediately, then put shrimp in a bowl of ice water for 3 minutes. Drain thoroughly and peel.
   Chill tightly covered in the refrigerator. Shrimp can be cooked up to 24 hours before serving. To make sauce, stir together the dry ingredients; stir in ketchup, vinegar and horseradish.
   Whisk in mayonnaise and oil, then fold in onion, celery and parsley. Store tightly covered in the refrigerator. Sauce can be made up to 24 hours before serving. Return shrimp and sauce to room temperature before serving.
   Makes 6 servings.
  
   Cream Cheese and Ham Tortilla Rolls
   1 4-oz. tub cream cheese, onion and chive flavor
   1/4 c. marinated artichoke hearts, drained and finely chopped
   1 4 oz. jar pimientos, drained and finely chopped
   2 10-inch flour tortillas
   6 oz. cooked ham, sliced thin
   4 oz. provolone cheese
   Combine cream cheese, artichokes and pimientos in a mixing bowl. Layer each tortilla with the cream cheese mixture, ham and provolone. Roll the 2 tortillas tightly, wrapping in plastic to hold the form. Refrigerate at least 2 hours before serving. To serve, cut the rolls into 1-inch thick slices.
  
   Two Minute Pimiento Spread
   2 c. Cheddar cheese, grated
   1 7 oz. jar diced pimientos, drained
   1/4 c. mayonnaise
   Dash of Worcestershire sauce
   Salt to taste
   Milk as needed
   Combine all ingredients except milk and mix well. Slowly add milk to achieve desired consistency. Cover and refrigerate for a great sandwich spread.
   Use as a topping for a hamburger or create a creamy chip and vegetable dip by adding more mayonnaise.
  
   Gouda, Asparagus and Ham Melt
   1 bunch asparagus, fresh or frozen, steamed
   8 oz. cooked ham, chopped
   1 can cream of asparagus soup
   8 oz. smoked gouda cheese, cubed
   1 7-oz. jar pimientos, drained and finely chopped
   4 green onions, sliced
   Chop asparagus and combine all ingredients in a saucepan or crock pot. Simmer on low, stirring often. Once cheese is melted, serve drizzled over warm croissants or on top of an open-faced sandwich. Can also be served as a fondue if kept warm.
  
   Jamaican Jerk Chicken and Papaya Salsa
   4 chicken breasts
   2 Tbsp. hot pepper sauce
   1 tsp. seasoned salt
   1/2 tsp. cinnamon
   1/2 tsp. allspice
   Papaya Salsa
   1-1/2 c. papaya, diced
   1/4 c. red onion, minced
   2 Tbsp. sugar
   1 4 oz. jar diced pimientos, drained
   2 Tbsp. hot pepper jelly
   3 Tbsp. cilantro.
   White rice, cooked
   Chicken: Coat both sides of chicken breasts with hot pepper sauce and place in a shallow baking dish. Combine salt, cinnamon and allspice and sprinkle over the coated chicken. Bake the breasts at 400 for 45 minutes, basting twice with pan juices.
   Papaya Salsa: Mix thoroughly the papaya, onion, sugar, pimientos, pepper jelly and cilantro. Arrange chicken on a bed of rice and spoon papaya Salsa over chicken.
  
   Texas Black Bean Caviar
   3 16 oz. cans black beans
   1 7 oz. jar diced pimientos, drained and finely chopped
   1 bunch scallions, sliced
   1 Tbsp. fresh oregano
   1 Tbsp. hot pepper sauce
   1 Tbsp. Worcestershire sauce
   1 Tbsp. black pepper
   1/2 bunch parsley, chopped
   3 jalapeno peppers, chopped
   1 tomato, chopped
   2 c. vinaigrette dressing
   1 green bell pepper, chopped
   2 cloves fresh garlic, minced
   Drain beans and discard liquid. Combine all ingredients in a large mixing bowl and stir well. Refrigerate and allow the mixture to marinate in a sealed container for at least 4-6 hours before serving. Serve with your choice of crackers or tortilla chips and sour cream.
  
   Feta, Apple and Pimiento Blend
   1 4 oz. jar diced pimientos
   1 medium Granny Smith Apple, diced
   1 medium carrot, shredded
   8 oz. feta, crumbled
   1/2 c. sour cream
   1/4 c. chopped kalamata or pitted ripe olives
   1 Tbsp. parsley, chopped
   Drain pimientos and discard liquid. Peel apple and carrot before dicing and shredding if desired. Mix ingredients well. Chill if desired. Serve on bagels or quartered pita round for a healthy appetizing snack.
  
   Mediterranean White Bean Toss
   1 16 oz. can white beans, drained
   1/4 c. red wine vinegar
   1 4 oz. jar diced pimientos, drained
   2 Tbsp. capers
   1 garlic clove, crushed
   1/4 tsp. salt
   1/4 tsp. pepper
   1/2 c. pimiento-stuffed olives, drained
   2 Tbsp. extra virgin olive oil
   3 Tbsp. fresh basil, packed
   In medium bowl, combine beans with red wine vinegar. Stir in Pimientos, capers, garlic, salt and pepper. In a mini food processor, combine olives, olive oil and basil. Process until basil is finely chopped. Pour basil mixture over bean salad and toss gently to coat. Serve at room temperature or slightly chilled.